Heavenly fantasy cake
Fruit cakes can be prepared not only in the summer when various fruits are available but also during winter. All that is needed is replacing the fresh fruits with canned ones.
Of course, not all fruits can be bought in a tin, but those that you can are usually enough to make delicious cakes. For making the cake in the recipe below, I used canned peach. Canned peach is great not only in cakes, it is also perfect for making salads or sauces.
Find me on Instagram: mecooksblog and Facebook: MeCooksblog
Ingredients for Heavenly fantasy cake.
Sponge cake:
- 9 eggs
- 1,5 cup of all-purpose flour
- 1,5 teaspoon of baking powder
- a pinch of salt
- 1,5 cup of icing sugar
* cup equals 250 ml
Peach layer:
- powder jelly in peach flavour (150 g)
- a can of peach (820 g including syrup, just peach 480 g)
- 600 ml water plus peach syrup
Nutella cream:
- 400 g Nutella
- 6 tablespoons of instant millet flakes
Custard cream:
- 100 g crystal sugar
- 500 ml milk
- 2 egg yolks
- 1 tablespoon of vanilla extract
- 2 tablespoons of all-purpose flour
- 2 tablespoons of potato flour
- 250 g unsalted butter
Whipped cream:
- powdered lemon jelly (75 g)
- 200 ml water
- 500 ml whipping cream (36%)
- 200 g ladyfinger biscuits
Additionally: chocolate for sprinkling the cake.
How to make Heavenly Fantasy cake.
Sponge cake: put egg whites into a bowl, add a pinch of salt and beat until stiff. Then, add icing sugar in small batches, whisking constantly. Combine sifted flour with baking powder. Stir the egg yolks with a spoon.
Gently and interchangeably stir the flour and the egg yolks in the whipped egg whites. Transfer the cake batter to a baking tin lined with baking paper and place it in an oven preheated to 180 degrees Celsius for 40 minutes. After baking, let it cool down and cut it across.
Peach layer: take the peaches out from the juice and dice them. Pour the juice into a pot, add water and bring it to boil. Pour jellies into a bowl, boiling water and juice, then mix until jellies dissolve. Add diced peaches into the mixed jelly. Place the jelly in the fridge and keep it there until it starts thickening.
Nutella cream: put Nutella in a pot and warm it up. Once warm, add the millet flakes and mix.
Custard cream: take 200 ml from the total amount of milk, pour the remaining 300 ml into a pot, add sugar and bring it to boil. Mix the 200 ml with egg yolks, flour and potato flour in a cup. When the milk on the heat starts to boil, pour in the mixed pudding from the cup. Stirring constantly, bring it to boil, then simmer for a minute on a low heat. Let the cooked pudding cool down.
Rub the butter until fluffy, then add the pudding in small batches, while rubbing constantly. Finally, add the vanilla extract.
Whipped cream: boil water and once done, pour it over the jelly. Mix thoroughly, then cool it down until it starts to thicken.
Whip the cream until stiff. After that add the thickening but still liquid jelly to it and mix.
Assembling the cake: put the thickening jelly with the peaches on the first part of the sponge cake and cover it with the second cake layer. Spread the warm Nutella on it and let it cool down. Once done, spread the cream layer on it and place the biscuits on it. Cover the biscuits with whipped cream. Sprinkle the cake with grated chocolate and leave it in the fridge to set completely.
Good to know when making Heavenly Fantasy cake.
The baking tin I used was rectangular and measured 35 by 28 centimetres.
You can replace the lemon jelly with orange-flavoured one.
If you don’t have ladyfinger biscuits, you can use any other type of biscuits, including round-shaped ones.
Do you like cakes with fruits? If so, try our recipe for Christmas apple cake.
